BIG BATCH – PUMPKIN SPICE LOAF

We just love this recipe. The big batch makes three small loaves or you can make one large one and some muffins. Whatever you make, be prepared for it to be eaten up very quickly…it’s moist, delicious and people keep coming back for more!!!

BATTER

Non-stick spray
3 c Kamut® All-Purpose flour
1 Tbs + 1 tsp baking powder
1 Tbs ground cinnamon
1 ½ tsp ground ginger
½ tsp ground cloves
1 ½ tsp Kosher salt
2 c packed light brown sugar
1 c granulated sugar
15 oz can pumpkin puree
1 c vegetable oil
5 large eggs
1 Tbs Vanilla extract

STREUSEL

¾ c Kamut® All-Purpose flour
½ c packed light brown sugar
1/3 c raw pumpkin seeds (pepitas)
½ tsp Kosher salt
6 Tbs unsalted butter, melted

MAKE THE BATTER

Preheat oven to 350 degrees F. Lightly coat three 8” x 4” loaf pans with non-stick spray (We used a 9” x 5” loaf pan and also made 8 large muffins)
Whisk flour, baking powder, cinnamon, ginger, cloves and salt in a large bowl.
Whisk brown sugar, granulated sugar, pumpkin, oil, eggs, and vanilla in a separate bowl until smooth.
Make a well in the center of the dry ingredients and add sugar mixture slowly. Starting from the center, stir until blended. Divide evenly among the prepared pans.

MAKE THE STREUSEL

Whisk flour, sugar, pepitas, and salt in a small bowl. Add butter and stir with a fork until the mixture is crumbly. Sprinkle evenly over batter in pans.

BAKE

Bake until loaves are golden and have risen as the topping begins to “crack”. Insert a toothpick to see if it comes out clean. Average time 55 to 70 minutes. Shorter if making muffins, longer if making a larger loaf. Remove from the oven and let cool for 10 minutes. Remove from pans and transfer to a wire rack to cool completely for an hour.

TO FREEZE

Wrap each loaf in plastic wrap and then foil. Freeze or up to 3 months. Thaw, unwrapped at room temperature for 3-4 hours.

Sue Taggart

As a child growing up in Kent “The Garden of England”, I thought that every family grew their own vegetables. I would help my grandfather in the garden and loved pulling potatoes and carrots out of the soil. These early experiences have given me a great appreciation for where our food comes from and a discerning palette for fresh, seasonal produce. As an avid reader, writing and storytelling is a passion that has only deepened over the years together with a growing concern for the health of our oceans and planet. We are facing serious issues with climate change and the clock is ticking…so it’s up to all of us to nurture and protect our home planet.